Pringles Texas BBQ sauce
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 527 kcal | 26% |
| Fat | 31.0 g | 44% |
| of which saturates | 2.9 g | 15% |
| Carbohydrate | 56.0 g | 22% |
| of which sugars | 4.2 g | 5% |
| Protein | 4.5 g | 9% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dehydrated potatoes, vegetable oils (sunflower, corn), rice flour, wheat starch, corn starch, barbecue seasoning (sugar, rusk powder {wheat}, flavourings, flavour enhancers {monosodium glutamate, disodium guanylate, disodium inosinate}, tomato powder, onion powder, garlic powder, paprika powder, colour {paprika extract}, acids {citric acid, malic acid}, smoke flavourings, yeast extract, emulsifier (E471), maltodextrin, salt, colour (annatto norbixin).
- E160bAnnattoColour
- E160biiAnnatto norbixinColour
- E160cPaprika extractColour
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Stacked extruded potato crisps”: 1.54 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.